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Caramelized Onions

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“Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!”
READY IN:
55mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs onions, peeled, halved, and thinly sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon olive oil
  • salt and pepper

Directions

  1. In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
  2. If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
  3. Add salt and pepper to taste.

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